蔗糖对发酵蔬菜品质的影响
燕平梅?,李润花,张小冰,牛璐
(太原师范学院,太原一030031)
摘要:实验的目的是通过研究蔗糖对发酵蔬菜品质的影响,从而为改进发酵蔬菜的加工工艺提供实验依据三实验以甘蓝为原材料,在浓度为5%的氯化钠溶液中盐渍甘蓝,然后分别加入不同质量的蔗糖,使其在蔗糖添加浓度分别为0,1%,2%,3%,4%的情况下发酵,用分光光度法测定泡菜液中亚硝酸盐的数量,用稀释涂布平板法测定乳酸菌和亚硝酸盐生成菌的含量三结果表明:蔗糖浓度为2%时泡菜亚硝酸盐含量最低,乳酸菌含量高,亚硝酸盐生成菌含量低,且泡菜的色二香二味俱佳三因此,蔗糖浓度为2%的泡菜在腌制12天时最适合食用三
关键词:甘蓝;乳酸菌;亚硝酸盐;自然发酵
中图分类号:TS201.56一一一文献标志码:A一一一doi:10.3969/j.issn.1000-9973.2018.12.014文章编号:1000-9973(2018)12-0076-04
The Effect of Sucrose on the Qual it y of Fermented Ve g etables
YAN Pin g-mei?,LI Run-hua,ZHANG Xiao-bin g,NIU Lu
(Tai y uan Normal Universit y,Tai y uan030031,China) Abstract:The p ur p ose of the ex p eriment is to stud y the effects of sucrose on the microbial q ualit y of fermented ve g etables,so as to p rovide ex p erimental basis for im p rovin g the q ualit y of fermented ve g etables.In this ex p eriment,cabba g e is as the raw material,p ickle cabba g e at a concentration of 5%sodium chloride solution,and then add different q ualit y of sucrose,the natural fermentation is under the condition of sucrose concentration of0,1%,2%,3%,4%,and then use s p ectro p hotometr y to measure the nitrite content in different concentration of sucrose solution,and the determination of lactic acid bacteria and nitrite-p roducin g bacteria is carried out b y dilution p late method.The results show that when the concentration of sucrose is2%,the fermented ve g etables'nitrite content is lowest,the content of lactic acid bacteria is hi g h,the content of nitrite-p roducin g bacteria is lowest,the fermented ve g etables have g ood color,smell and taste.Therefore,the fermented ve g etables p ickled for12da y s with the sucrose concentration of2%are the most suitable for eatin g.
Ke y words:cabba g e;lactic acid bacteria;nitrite;natural fermentation
一一发酵蔬菜,人称 泡菜 ,通常指为了利于长时间存放食用而经过发酵的蔬菜三一般而言,只要是植物纤维丰富的蔬菜,都可以被制成泡菜,例如甘蓝二萝卜等三尤其甘蓝是最常见的腌制泡菜的原材料三蔬菜在经过腌渍及调味之后,有种特殊的风味,达到了所谓的色二香二味俱全,因而很多人会将之当作是一种常见的配
收稿日期:2018-06-07一一一一一一一一?通讯作者
基金项目:国家自然基金项目(31171743);山西省基础条件平台项目(2014091003-0107)作者简介:燕平梅(1968-),女,教授,博士,主要从事食品微生物学的研究三
67 基础研究一一
第43卷第12期2018年12月一一一一一一一一一一一一一一一中国调味品
China Condiment
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